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Ingredients

Canola cooking oil spray
1 1/2 cups thickened cream
2 cups caster sugar
1/3 cup glucose syrup
1/4 cup golden syrup
50g butter, chopped
1 teaspoon vanilla extract
50g dark chocolate, melted

Method

Step 1 Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides. Spray paper with oil.
Step 2 Combine cream, sugar, glucose syrup and golden syrup in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Cook, without stirring, for 15 to 20 minutes or until golden (a candy thermometer inserted should read 125°C). Remove from heat. Stir in butter and vanilla. Pour mixture into prepared pan. Stand at room temperature for 15 minutes or until semi-set. Lightly spray a small knife with oil. Score 7 rows into semi-set caramel. Set aside for 2 to 3 hours or until caramel is set.
Step 3 Line a baking tray with baking paper. Lightly spray a chopping board and large knife with oil. Remove caramel from pan. Discard paper. Using scored lines as a guide, cut into 7 rows. Cut each row into eight 2.5cm pieces. Place pieces on prepared tray.
Step 4 Spoon chocolate into a snap-lock bag. Snip off 1 corner. Drizzle chocolate over caramels. Set aside for 15 minutes or until chocolate sets. Serve.

Chewy caramel cobbers

How to make Chewy caramel cobbers

Ingredients

Method